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As you probably already know, I am a bit of a shrimp fanatic and I am always looking for tasty new ways to enjoy shrimp. I recently came across a really interesting recipe for Singapore chili prawns on Almost Bourdain that sounded so good that it quickly pushed its way to the top of my to try list. Not that it takes much to get me interested in a shrimp dish but the two things that caught my attention with this recipe were the use of the sweet chili sauce and the egg drop. I picked up a bottle of sweet chili sauce a while ago and I really liked it but I have only used it a few times since. I was looking forward to using the sweet chili sauce with shrimp! A while ago, when I made the Chinese hot and sour soup I was introduced to the concept of slowly pouring an egg into a hot liquid while stirring. The egg quickly cooks into little particles that give the liquid an amazing texture in addition to adding some protein to the sauce itself. Speaking of hot and sour, these chili prawns have both hot and sour elements along with sweet elements.

The Singapore chili prawns were really quick and easy to make and they turned out great! The sweet, hot and sour tomato sauce was so tasty and it went really well with the succulent prawns. I liked this dish so much that I have already made it a second time. The first time I served it with some cilantro and lime rice and the second time I served it with some crusty bread to soak up the extra sauce which saved me from having to lick the plate clean. :)

Directions:
1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

Wow, the prawns look huge and the dish looks amazing! What SLR camera do you use? I'm still deciding what Canon SLR I want to invest in. I'm buying Lowel Ego lights so I can pratice on my lighting. It's hard to take great pictures at night!

I've been on a shrimp kick this summer and this looks like a terrific option. But the thing I really need to say is that there is no shame in licking the plate clean when the dish turns out to be stupendous. We do it all the time in this house, along with running a finger over the plate and heavy slurping noises.

Wow, the photo looks brilliant! I love prawns so much=) I'm glad I stubbled upon your site because this recipe I can actually do! Or at least the ingredients seem simple enough..:P so YAY time for summer holiday cooking~!

Beautifully done prawns! Just a small suggestion from a Singaporean: Singapore chilli prawns normally does not have that much liquid though, so perhaps could do with a little adjustment. It is moist but the consistency is more like thick gravy; from the photo it almost looks like curry at a glance. But from the list of ingredients listed I am certain the taste was fantastic.

Kudos to you, Kevin! I have always been impresed by the wide range of recipes that you do.

The prawns are delicious! I was hoping you can help me out...I had the most amazing spicy asian prawns at a restaurant, they were slightly sweet, spicy with a hint of coconut. I can't seem to duplicate them. Any suggestions?

My attention was drawn to your post "Singapore Chili Prawns" as I'm from Singapore. Strictly speaking, what you are cooking is sweet and sour prawn (thickened with eggs). Sweet and sour dishes are very popular in South East Asia where you can use chicken, fish, pork or prawn as the main ingredient. If you are cooking Singapore Chili Prawn or Crab, you need to use chili paste, as it gives you a more robust flavor. You may want to try the Prima premix (http://onlinestore.prima.com.sg/onlinestore/details.asp?prid=222) to see whether it's to your liking. It's sure hot and spicy, but that's how it should be.

Anonymous: I like to use cayenne, chili de arbol or birds eye chilies depending on what I have on hand but you could use pretty much any chilies. Feel free to substitute the sugar for your sweetener of choice.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.